Description

This Easy Baked Spaghetti and Meatballs recipe combines tender, seasoned meatballs with perfectly cooked spaghetti, all baked together in a rich natural tomato sauce and topped with melted plant-based cheese. A comforting, homemade dish ideal for family dinners or gatherings that delivers a delightful blend of flavors and textures in one pan.

Ingredients

Scale

For the Meatballs

1 lb ground beef or lamb
1/2 cup crumbled bread or plant-based breadcrumbs
1 egg or flax egg (natural gelling agent)
2 cloves garlic, minced
1 small onion, minced
1 tbsp vegetarian Worcestershire sauce (natural)
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped (or substitute with rosemary or thyme)
Salt and pepper to taste

For the Pasta

12 oz spaghetti
Salt for boiling water
1 cup reserved pasta water (optional)

For the Sauce

2 tbsp olive oil
3 cloves garlic, minced
1 small onion, minced
24 oz tomato sauce (natural)
1/4 cup grape juice (natural)
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped (or substitute with rosemary or thyme)
Salt and pepper to taste

Toppings and Optional Additions

1 to 1 1/2 cups shredded plant-based cheese
1/4 cup smoked turkey bacon, chopped (optional)

Instructions

Prepare the Meatballs: In a large bowl, gently combine ground beef or lamb, crumbled breadcrumbs, minced garlic and onion, beaten egg or flax egg (natural gelling agent), vegetarian Worcestershire sauce (natural), chopped fresh herbs, salt, and pepper. Mix just until combined to keep the meatballs tender. Shape into evenly sized meatballs and set aside.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain the pasta, reserving a cup of pasta water for loosening the sauce if necessary.
Make the Tomato Sauce (natural): Heat olive oil in a deep skillet or saucepan over medium heat. Sauté minced garlic and onions until fragrant. Add the tomato sauce (natural), grape juice (natural), fresh herbs, salt, and pepper. Allow the sauce to simmer gently to deepen the flavors.
Brown the Meatballs: In a separate pan, lightly brown the meatballs in batches over medium heat. They do not need to be cooked through completely as they will finish baking. Browning adds a flavorful crust.
Combine and Assemble: Mix the cooked spaghetti with a portion of the tomato sauce. Spread half of the spaghetti in a baking dish, arrange the browned meatballs on top, then cover with the remaining spaghetti and sauce. Top generously with shredded plant-based cheese and scattered bits of smoked turkey bacon for added smokiness.
Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for 25 to 30 minutes until bubbly and golden on top. Let rest for 5 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

Use fresh herbs like basil and parsley to brighten the flavors more effectively than dried.
Do not overmix the meatball mixture to keep them tender and juicy.
Reserve pasta water to loosen the sauce if it becomes too thick before baking.
Brush the meatballs lightly with sauce before baking to keep them moist inside the pasta.
Allow the dish to rest 5 minutes after baking for better texture and flavor melding.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 70 mg

Keywords: baked spaghetti, meatballs, plant-based cheese, tomato sauce natural, vegetarian Worcestershire sauce, smoked turkey bacon, comfort food, one-dish dinner